Tuscan Chicken and Spaghetti Squash Recipe

Introduction

Tuscan Chicken and Spaghetti Squash is a creamy, flavorful dish that combines tender chicken with a healthy alternative to pasta. This recipe features garlic, sun-dried tomatoes, and spinach in a rich Parmesan cream sauce, perfect for a comforting weeknight dinner.

Ingredients

• 1 medium spaghetti squash
• 1 pound boneless, skinless chicken, cut into bite-size pieces
• Salt, to taste
• Pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 shallot, minced
• 2 tablespoons sun-dried tomatoes, packed in oil, drained and julienne cut
• 1 cup heavy cream
• 1/3 cup Parmesan cheese, grated
• 3 ounces baby spinach
• Fresh parsley (optional, for garnish)

Instructions

1. Step 1: Carefully pierce the spaghetti squash several times in the center with a knife. Place it on a microwave-safe plate and cook on high for 8 to 12 minutes, or until tender. Let it cool while you prepare the chicken.
2. Step 2: Season the chicken with salt, pepper, and Italian seasoning.
3. Step 3: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook until no longer pink in the center, about 7 minutes.
4. Step 4: Remove the chicken from the pan and place it on a plate. Tent with aluminum foil to keep warm.
5. Step 5: Add the remaining butter to the pan along with the minced garlic and shallot. Cook for 1 to 2 minutes, until they just start to soften.
6. Step 6: Stir in the sun-dried tomatoes and cook for an additional minute.
7. Step 7: Pour in the heavy cream and cook until hot and bubbly, about 1 to 2 minutes.
8. Step 8: Turn off the heat and stir in the Parmesan cheese and baby spinach. Add the cooked chicken and any accumulated juices back to the pan.
9. Step 9: Once the spaghetti squash is cool enough to handle, cut it in half lengthwise. Remove the seeds and scrape out the strands with a fork.
10. Step 10: Stir the squash strands into the cream sauce until evenly coated.
11. Step 11: Garnish with fresh parsley, if desired, and serve immediately.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the garlic and shallot mixture.
• Substitute spinach with kale or Swiss chard for a different leafy green.
• Use chicken thighs instead of breasts for a richer taste and juicier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Add a splash of cream or broth if the sauce thickens too much when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the spaghetti squash instead of microwaving it?

Yes, you can bake the spaghetti squash at 400°F (200°C) for about 40-50 minutes, or until tender. This method enhances the flavor but takes longer than microwaving.

Is this recipe suitable for low-carb diets?

Absolutely. Spaghetti squash is a low-carb alternative to traditional pasta, making this dish a great option for low-carb and keto-friendly diets.

Tuscan Chicken and Spaghetti Squash Recipe

Print Recipe

★★★★★

4.5 from 75 reviews

This Tuscan Chicken and Spaghetti Squash recipe offers a creamy, flavorful, and lighter alternative to traditional pasta dishes. Tender bites of seasoned chicken are cooked to perfection, then combined with a rich sauce made from garlic, shallots, sun-dried tomatoes, heavy cream, and Parmesan cheese. Fresh spinach is stirred in for added color and nutrition, and the dish is finished with freshly scraped spaghetti squash strands, creating a delightful, low-carb, and comforting meal inspired by Tuscan flavors.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Tuscan, Italian
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 medium spaghetti squash

Chicken

• 1 pound boneless, skinless chicken, cut into bite-size pieces
• Salt, to taste
• Pepper, to taste
• 1 teaspoon Italian seasoning

Sauce

• 2 tablespoons butter, divided
• 4 cloves garlic, minced
• 1 shallot, minced
• 2 tablespoons sun-dried tomatoes, packed in oil, drained and julienne cut
• 1 cup heavy cream
• 1/3 cup Parmesan cheese, grated
• 3 ounces baby spinach

Garnish

• Fresh parsley (optional)

Instructions

1. Cook the Spaghetti Squash: Carefully pierce the spaghetti squash several times in the center with a knife. Place it on a microwave-safe plate and microwave on high for 8-12 minutes until tender. Let it cool while preparing the chicken.
2. Season the Chicken: Season the bite-sized chicken pieces with salt, pepper, and Italian seasoning evenly to ensure flavorful bites.
3. Cook the Chicken: Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken pieces and cook for about 7 minutes, or until the chicken is cooked through and no longer pink inside.
4. Rest the Chicken: Remove the cooked chicken from the skillet and place it on a plate. Tent the plate with aluminum foil to keep the chicken warm.
5. Sauté Aromatics: Add the remaining tablespoon of butter to the skillet along with minced garlic and shallot. Cook for 1-2 minutes until they start to soften and become fragrant.
6. Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and cook for an additional minute to blend flavors.
7. Make the Cream Sauce: Pour in the heavy cream and cook on medium heat until it becomes hot and bubbly, about 1-2 minutes.
8. Finish the Sauce: Turn off the heat and stir in the grated Parmesan cheese and baby spinach until the spinach wilts and the cheese melts into the sauce.
9. Prepare the Spaghetti Squash: Once cooled, cut the spaghetti squash in half lengthwise and scoop out the seeds. Use a fork to scrape out the squash strands carefully.
10. Combine Everything: Add the cooked chicken and any accumulated juices back to the skillet. Stir in the spaghetti squash strands until they are evenly coated with the creamy sauce.
11. Garnish and Serve: Garnish with fresh parsley if desired, and serve warm for a satisfying meal.

Notes

• Microwaving the spaghetti squash is a quick and convenient method, but you can also roast it in the oven at 400°F for 35-45 minutes if preferred.
• Sun-dried tomatoes packed in oil add a rich flavor; drain well to avoid excess oiliness.
• If you want a lighter dish, substitute heavy cream with half-and-half or a dairy-free cream alternative.
• Fresh parsley adds a pop of color and freshness but is optional.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Keywords: Tuscan chicken, spaghetti squash, creamy chicken recipe, low-carb dinner, Italian chicken, healthy chicken dinner, sun-dried tomatoes, spinach, Parmesan sauce